Super, with all the food groups in it!  At least it seems that way.  This makes a thick, luxurious soup, which becomes thicker once chilled.  You can add water to the soup the next day and it goes even further without compromising taste, but reducing carbs further, of course. Serve with my Cheesy, Garlic Bread Sticks and a nice salad, and you have a complete meal.

2 tbsp bacon fat (30 mL)
2 celery stalks, chopped (5 oz, 142 g)
4 oz onion, chopped (125 g)
4 oz carrot, chopped (125 g)
3 cups cauliflower florets (750 mL)
2 tsp crushed garlic (10 mL)
3 cups chicken stock/broth, OR (750 mL)
  chicken bouillon and water
1 cup water (250 mL)
1 bay leaf (optional)
1 cup grated Gouda cheese (250 mL)
1/cup whipping cream (75 mL)
1 tsp mustard (5 mL)
Salt and pepper, to taste
4 slices bacon, cooked and crumbled
2 tbsp parsley, for garnish (30 mL)

In food processor, chop celery, onion and carrots. In large pot, in bacon fat, and over medium heat, cook vegetable mixture, cauliflower and garlic, 15 minutes.  Add chicken stock, water and bay leaf, if using.  Cook another 20 to 30 minutes, or until the vegetables are tender. Remove bay leaf (important!). In blender or food processor, puree soup.  Return to pot and stir in Gouda cheese, whipping cream and mustard. Heat gently until hot. Add salt and pepper, to taste.  Serve hot with bacon bits and parsley placed in the center of the soup.

Helpful Hints:  Bacon fat revs the metabolism, same as coconut oil.  Leaving the carrot out only saves about 0.4 g carbs per serving.

*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  6 servings
1 serving
249.4 calories
14.6 g protein
17.4 g fat
2.1 g fiber
7.2 g net carbs